Quick Coq au Vin

This was a Rachael Ray 30  minute meal that I've had on my list for, gosh, almost 7 years.  It got plucked out of the snifter and made.

It was very flavorful and super easy to make.  If you like Coq au Vin but don't want to wait hours for it to cook, try this recipe. It does not disappoint.

Quick Coq au Vin
Recipe from Rachael Ray, 30 Minute Meals
Serves 4 to 6

• 2 large boneless skinless chicken breasts (about 1 1/2 lbs)
• 3 boneless skinless chicken thighs
• 1/2 cup all-purpose flour
• Coarse salt and freshly ground pepper
• 1/3 c extra-virgin olive oil
• 1/2 lb mushrooms, sliced
• 1 medium onion, halved and thinly sliced
• 2 cloves garlic, minced
• 1 1/2 cups dry red wine
• 1 can chicken broth
• 1/2 bunch fresh thyme leaves
• 3-4 T. tomato paste

Cut the chicken into large pieces. Combine flour, salt and pepper to taste. Dredge chicken in the flour mixture.

Heat oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Cook until browned, 4 to 5 minutes per side. Remove chicken from pan.

Add mushrooms, garlic, and onions to pan. Cook until softened, about 5 minutes. Add red wine and scrape up any browned bits stuck to the bottom of the pan. Add chicken broth and stir to combine. Return chicken to the pan and stir to combine. Sprinkle thyme over the chicken mixture.

Bring to a boil. Stir in tomato paste. Reduce heat to medium-low and simmer until thickened, about 10 minutes. Serve over hot egg noodles.